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日本「挽肉と米」創辦人山本昇平接受《星島頭條》訪問時表示,為在港開店準備約一年半,稱將整個日本體驗帶到香港是在港開業最大困難。他稱見到大家願意花時間來排隊很高興和感動,會努力與香港員工經營店舖。至於會否擔心其他日本過江龍餐廳競爭,他

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過江龍 for Dummies

日本過江龍吉列專門店登鑽石山:開業半價食吉豬!宮崎和牛石燒+吉列海鮮張小姐與林小姐提早於開店前一小時來排隊,指已在日本吃過很多次,直言「排咗咁耐,非常期待食返日本嘅味道」。她們認為價錢親民,笑言「可以喺香港食、唔使飛去日本已經扺返晒

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